Persian Sour Cherry Rice: Albaloo Polo

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1. 1Step 1: Pit cherries and place in a sauce pot with the sugar and one cup water and cook on low for 15 minutes.
2. 2Step 2: Add 2 tablespoons of butter and the advieh spice and cook a little more until there is a nice gooey syrup. Reserve.
3. 3Step 3: If using canned cherries, add 1 cup of the packing water and follow the same instructions lowering the sugar a little.
4. 4Step 4: Wash the Rice: put the rice in a large pot and allow cold water to flow over it. Mix around the water and drain frequently until the water is clear from starch. It can take up to five times to really wash the rice well.
5. 5Step 5: Soak the rice for at least 3 hours or preferably overnight: place rice in big pot and fill with cold water. Season with salt until the water tastes salty like the sea.
6. 6Step 6: Drain the rice in a colander and set back into the big pot. Cover with water by at least two inches and boil until al dente, about 9 minutes.
7. 7Step 7: Drain the rice in a colander.
8. 8Step 8: In a large casserole that is lightly greased on the bottom, place a good two inches of rice, then layer cherries and more rice over, then cherries and more rice over until all is used up.
9. 9Step 9: Poke shallow holes through the rice (do not poke through to the bottom) and dot with 5 tablespoons of butter (or more!) and pour any cherry syrup over.
10. 10Step 10: Cover the lid with a dish towel and place firmly on top. Cook casserole on low on the stovetop for 35 minutes or bake in the oven at 350˚F for 45 minutes – this is my preferred way of cooking the rice.
11. 11Step 11: In a microwave melt 4 tablespoons of butter. Whisk in ground saffron.
12. 12Step 12: When rice is done, remove lid and pour saffron butter over, mixing it in lightly.
13. 13Step 13: Turn out rice into a serving dish. Remove tahdig and break into big pieces and serve separately.